I’m not sure what the weather is like where you live, but here in North Carolina it has been raining for about a month straight. We may get a few hours of sun every 4 days but that’s about it. So lots of rain and cold weather always make me want soup. There is just something about soup in the winter that is so soothing.
Growing up in the South, the main soup that was always made by my mother and grandmother was vegetable beef soup; because here in the south, you can’t have a meal without adding meat to it. In fact, I always thought the beef messed up the entire soup. It would have been much better with just vegetables.
So I have created my version of a Vegetable soup that has nutrient dense vegetables, plant protein, and some good healthy fats for a well rounded meal. It’s not the traditional vegetable soup you are probably used to but then again, when is anything I make traditional?
My Version of Vegetable Soup
Ingredients
- 1 ½ carrots chopped
- 2 garlic cloves minced
- 1 tablespoon coconut oil
- 2 cups Trader Joe’s crunch collection vegetables or kale
- 2 cups organic chicken bone broth or vegetable broth if vegetarian/vegan
- 1 can diced tomatoes in juice
- 2 cups baby spinach
- 1 can chick peas drained & rinsed
- ¼ teaspoon turmeric
- ¼ teaspoons red chili flakes
- ¼ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
Instructions
In a large size sauce pan or Dutch oven, heat to medium and add coconut oil and chopped carrot. Let carrot sauté for approximately 10-15 minutes until they are tender. Add the Trader Joe’s vegetable crunch collection or kale and let it sauté for 5 minutes or until vegetables have cooked down.
Once vegetables are tender, add all the other ingredients except spinach. Bring soup to a boil then turn down to low and add spinach. Cover and let the soup simmer for 30 minutes. Serve and enjoy!
Soup will keep in the refrigerator for up to one week or in the freezer for up to one month.
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